Sunday, April 8, 2018

Fettuccine Alfredo

I didn't have quite enough fettuccine noodles, so I used some rotini as well.
This delicious and super simple recipe comes from my 10th grade son's Foods and Nutrition class. It's become a somewhat regular treat for the two of us, as we are the only two in the family who will eat such things.

Truly, this dish is so easy to make. I think it doesn't take much more effort that opening a blue box of Kraft Mac & Cheese--which IS a treat in itself, if I'm honest. This has way more fat in it than the blue box, but I tell ya, it's much creamier and more satisfying in my opinion.

Since I'm reducing my gluten these days, I use the Barilla gluten free fettuccine noodles, and the only difference I notice between them and the wheat-based noodles is that these are slightly more fragile. Still have a great texture and taste, though.

If you've never made your own fettuccine Alfredo, but you like to eat it, give this one a try.

Fettuccine Alfredo
    Adapted from Mrs. Smith's Foods & Nutrition class recipe binder

  • 16 oz. fettuccine pasta (I used Barilla gluten free fettuccine noodles)
  • 1 stick butter (salted)
  • 2 cups heavy cream
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups shredded Italian blend cheese
  • pinch of chopped or dried parsley for garnish, if desired
  1. Boil a large pot of salted water and cook the pasta according to package directions.
  2. In a saucepan over medium heat, melt the butter and garlic until butter is melted.
  3. Add cream to the saucepan, burn heat up to slightly over medium, and stir. 
  4. Bring to a simmer, reduce heat to medium-low and simmer until mixture has thickened a bit (4-7 minutes).
  5. Stir in nutmeg, pepper, and salt; and then add the cheese. Stir until smooth and thick.
  6. Add the cooked and drained noodles.
  7. Toss the noodles in the creamy sauce. 
  8. Plate the fettuccine Alfredo and sprinkle with a little parsley, if desired.
Makes about 4-6 servings, depending on how hungry you are

  • Note: Add some cooked chicken and broccoli and make it a whole meal.
  • Also, I usually halve this recipe for my son and myself. Leftover fettuccine Alfredo isn't as appetizing as fresh.

Barilla makes some good gluten-free pasta.

Any Italian blend cheese will do.

The sauce, right before adding the noodles

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